Shepherd’s pie with chipotle-Cheddar mashed potatoes
Servings 8
Author Lisa Fain
Ingredients
For the chipotle-Cheddar mashed potatoes:
2 ½pounds(3 or 4) Russet potatoes, peeled and cut into 2-inch cubes
Kosher salt
Black pepper
4tablespoonsunsalted butter
2clovesgarlic, minced
8ounces(1 cup) shredded white Cheddar cheese
½cuphalf and half
1chipotle chile in adobo, finely chopped
For the beef:
1tablespoonsafflower oil
½medium yellow onion, diced
1medium carrot, peeled and diced
2clovesgarlic, minced
1 ½poundslean ground beef
2teaspoonsground cumin
2teaspoonsdried oregano
½teaspoonsmoked paprika
½teaspoonblack pepper
¼teaspooncayenne
8ouncescanned tomato sauce
2teaspoonsWorcestershire sauce
½cupchopped cilantro, plus more for garnishing
Salt
2tablespoonsfreshly squeezed lime juice
Instructions
To make the chipotle-Cheddar mashed potatoes, place the potatoes in a large pot, cover with 1 inch of water, add about 1 tablespoon of kosher salt, and on medium heat bring to a boil. After the water comes to a boil, turn the heat to medium low and continue to cook until the potatoes are fork tender (be sure not to overcook), about 10-12 minutes. Drain and rinse, then lightly salt and pepper the potatoes.
Wipe out the pot then add the butter and melt it over low heat. Add the garlic and while stirring, cook until fragrant and softened, about 30 seconds. Turn off the heat. Return the potatoes to the pot and with a masher or ricer, smash the potatoes until smooth.
Stir in the cheese until melted, then pour in the half and half and stir until well blended. (I leave off the heat to prevent the potatoes from burning on the bottom, but if you find they're not hot enough, use low heat but keep stirring to prevent them from sticking.) Stir in the chipotle chile then taste and add more salt and pepper if desired.
Preheat the oven to 375°F.
For the beef, in a large oven-proof skillet such as cast iron, heat the oil over medium-low heat and add the onions and carrots. While stirring occasionally, cook until fragrant and softened, about 5 minutes. Add the garlic and cook for 30 more seconds.
Add the beef to the skillet, and stir until well combined with the onions. Stir in the cumin, oregano, smoked paprika, pepper, and cayenne then stir in the tomato sauce, Worcestershire sauce, and cilantro. Cook until the beef is browned, about 10 minutes, then taste and adjust seasonings and add salt. (I usually add about 1 teaspoon, but the amount will depend on how salty the tomato sauce and Worcestershire sauce are.) Stir in the lime juice and turn off the heat.
Evenly spread over the beef the mashed potatoes. Slide the skillet into the oven and cook uncovered for 25-30 minutes or until the top is lightly browned. Allow to cool for 10 minutes before serving. Garnish with more cilantro, if desired.
Notes
If you prefer more vegetables with your meat, a cup of peas, corn, and/or black beans can be added to the beef, as well. I prefer to use 90% lean ground beef to keep the grease to a minimum. If you find that there is too much grease still, however, you may drain off some of the fat.